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undergraduate thesis
Promjena teksture modelnih sustava guar/šećeri
2018. urn:nbn:hr:109:119186
Nedeljko, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Nedeljko, M. (2018). Promjena teksture modelnih sustava guar/šećeri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko, Martina. "Promjena teksture modelnih sustava guar/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko, Martina. "Promjena teksture modelnih sustava guar/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko, M. (2018). 'Promjena teksture modelnih sustava guar/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:119186

Nedeljko M. Promjena teksture modelnih sustava guar/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:119186

M. Nedeljko, "Promjena teksture modelnih sustava guar/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:119186

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Metadata
TitlePromjena teksture modelnih sustava guar/šećeri
Title (english)Textural changes of guar gum/sugars model systems
AuthorMartina Nedeljko
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambeni proizvodi mogu se okarakterizirati specifičnom bojom, aromom i teksturom, a u ovom radu ispitivana je tekstura modelnih sustava guar/šećeri. U ovom radu ispitivan je utjecaj vrste šećera (saharoze i trehaloze) i količine dodanog šećera (30, 40 i 50 %) na parametre teksture modelnih sustava guar/šećeri. Ispitivani parametri teksture su bili: čvrstoća, konzistencija, kohezija i indeks viskoznosti. Rezultati istraživanja su pokazali da je povećanjem dodane količine šećera (40 % i 50 %) došlo do povećanja svih parametra teksture (čvrstoća, konzistencija, kohezija i indeks viskoznosti). Utvrđeno je da je čvrstoća veća u modelnim sustavima s dodatkom trehaloze u usporedbi s modelnim sustavima s dodatkom saharoze. Rezultati istraživanja pokazali su važanost odabira komponenata, u ovom slučaju šećera, prilikom proizvodnje ili formuliranja nekog prehrambenog proizvoda.
Abstract (english)
Food products can be characterized by its specific colour, flavour and texture, and in this study texture of model systems guar/sugars was evaluated. The aim of this work was to examine the influence of sugars (sucrose and trehalose) and the amount of added sugars (30, 40 and 50%) on the textural parameters of guar gum/sugars model systems. Evaluated textural parameters were firmness, consistency, cohesiveness and index of viscosity. By increasing the added amount of sugar (40% and 50%) all textural parameters increased (firmness, consistency, cohesiveness and viscosity index). Comparison of sugar types, firmness of model systems with addition of trehalose were higher than firmness of model systems with the addition of sucrose. Results of this study showed importance of ingredients choice, in this case sugar, for preparation or formulation of food products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:119186
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-11-06 09:09:26